Marmalade or OJ don't really appeal to me with seafood - I think of them more for pork. I use OJ or pineapple juice to make pork roast in the crockpot and it's really good.

I agree that dill would be tasty (it's wonderful on salmon), but it needs to be simple when you use dill. A little butter and some dill, that's all you need.
I've found that asparagus is good with seafood. I'm not big on root veggies, so I wouldn't use them.
Some variation of garlic/onion/bacon/salt/pepper is always easy. I think with fish, the simpler, the better. You don't want too many overwhelming flavors overpowering the fish.